Herbed Alfredo Sauce over Linguine

 

12

oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine

2

teaspoons butter or margarine

1

teaspoon olive oil

3

large cloves garlic, minced

1/2

cup finely chopped red bell pepper (1 small)

1/3

cup sliced green onions (about 5 medium)

1/3

cup chopped fresh parsley or 3 teaspoons dried parsley flakes

1/4

cup all-purpose flour

2

cans (12 oz each) evaporated low-fat milk

1

teaspoon dried basil leaves

1/2

teaspoon dried oregano leaves

1/2

teaspoon salt

1/3

cup grated Parmesan cheese

• 1 In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
• 2 Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
• 3 Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.